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Recipe in Spotlight – Aliza’s Famous Honey Cake

Summary: 
This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.

Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.

This is a recipe that my Mom, Aliza Masserman, has been using for many years.  My Mom is Israeli and this is a recipe that, for our family, really symbolizes the melding between our Israeli and American Jewish roots.  It's always brought us a sweet year, so hopefully it'll do the same for other families across the country.  Shana Tova.

  • 2 eggs (jumbo)
  • ¾ cup honey
  • 7/8 cup sugar (between ¾ and 1 cup)
  • ½ cup oil plus 1 tbs.
  • 1 tsp. baking soda
  • 2 cups flour (all purpose) plus 2 tbsp.
  • 2 tsp. cocoa
  • 1 tsp baking powder
  • 2 tsp. instant coffee
  • 1 cup hot water
  • ½ cup chopped walnuts (break into smaller pieces)
  • ½ cup raisins

1. Pour raisins in bowl of hot water for 10 minutes then drain well and set aside.

2. Mix instant coffee with 1-cup hot water.

3. Add all other ingredients in a large missing bowl, including raisins and coffee. No need to whip egg whites separately. Mix all ingredients about 5 minutes in the mixer.

4. Pour into a well-greased bundt pan. (Grease very well, can use pam spray).

5. Bake at 350 degrees in the oven for about 40-45 minutes. Don’t over bake it! 

6. Take out of the oven as soon as it’s done.   Note - the cake slides out easier when it’s still warm. 

Michael Masserman is the Executive Director for Export Policy, Promotion & Strategy at the U.S. Department of Commerce